Creamy Veggie Pasta Bake

For the Pasta:

• 1 broccoli head
• 1 zucchini (big)
• 2 cups spinach (or kale)
• 16 ounces pasta

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For the Marinara:

• 750 grams crushed tomatoes
• 2 tablespoons olive oil
• 4 bay leaves
• 1⁄2 teaspoon oregano
• 1 tablespoon basil
• 1 teaspoon crushed chili flakes
• 1 teaspoon salt

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For the Creamy Sauce:

• 12 ounces silken tofu
• 1⁄4 cup nutritional yeast
• 1 teaspoon English mustard (or dijon)juice of 1/2 lemon
• 1⁄3 cup oat milk
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon asafoetida

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For Topping:

• 1 cup vegan mozzarella
• 2 tablespoons breadcrumbs
• 1 teaspoon oregano
• 1 teaspoon basil

1. Preheat oven to 350F.

2. Cook pasta according to package instructions.

3. While pasta is cooking, make the marinara.

4. Heat the olive oil & herbs in a pan over medium heat. Add in the crushed tomatoes and let simmer.

5. Meanwhile, add all ingredients for the creamy sauce to a blender, blend until smooth, and set aside.

6. Chop the broccoli, zucchini, & spinach into small pieces.

7. Heat the chopped veggies over medium heat, pour in the marinara, & stir until fully combined.

8. Add in the cooked pasta and mix.

9. Pour the pasta, marinara, & veggie mix into a baking dish.

10. Pour the blended creamy sauce generously over top of the pasta.

11. Sprinkle cheese, breadcrumbs, & more herbs.

12. Bake for 20 minutes - until cheese is melted & bread crumbs are golden.

13. Say a prayer of gratitude, serve with love, and eat with joy ❤️